| Course Type | Elective Course |
|---|
| Course Level | Associate Degree |
|---|
| Year of Study | - |
|---|
| Semester | - |
|---|
| ECTS | 5 |
|---|
| Name of Lecturer(s) |
|
| Learning Outcomes |
At the end of this course, the students;
- Define food as a social phenomenon and interpret food practices within the framework of sociological concepts such as culture, norms, values, and identity.
- Analyse the relationship between food, identity, class, and cultural belonging, and compare the eating habits of different social groups.
- Develop sociological thinking skills through everyday life practices and critically evaluate their own food experiences.
- Identify power, labour, and inequality relations in food production and consumption, and discuss restaurants, street food, and domestic kitchens within this context.
- Critically analyse visual, written, and digital representations of food (media, social media, popular culture) from a sociological perspective.
- Conceptualise the culinary profession not merely as a technical field of expertise but as a social practice, and comprehend the broader social implications of their professional role.
|
| Mode of Delivery | Face to face |
|---|
| Prerequisites | No |
|---|
| Recommended Optional Programme Components | None |
|---|
| Course Description | Within the scope of the definition of sociology and its relation to gastronomy, agricultural production, industrial food production, international food chains, sustainable food, social movements and food relations are explained. |
|---|
| Course Contents |
| WEEK |
TOPICS |
|
1st Week |
Introduction and introduction |
|
2nd Week |
Definition of sociology and its relationship with gastronomy: production and consumption perspectives |
|
3rd Week |
Class and Food Production |
|
4th Week |
Gender, food production and consumption |
|
5th Week |
Agricultural production Week 5: World? From Turkey and examples from |
|
6th Week |
Industrial Food Production: Analysis of fields and stockbreeding |
|
7th Week |
International food chains |
|
8th Week |
Midterm |
|
9th Week |
Scarcity and Hunger: Out of system in the age of abundance |
|
10th Week |
Sustainable food production and food safety |
|
11th Week |
Globalization and food |
|
12th Week |
Critical view of diets |
|
13th Week |
Social movements and food |
|
14th Week |
Student presentations |
|
15th Week |
|
|
| Recommended or Required Reading | |
|---|
| Planned Learning Activities and Teaching Methods |
- Lecture
- Discussion
- Questions/Answers
- Practice
- Presentation
- Project
|
|---|
| Assessment Methods and Criteria |
|
Quantity |
Percentage (%) |
| Mid-term |
1 |
30 |
| Assignment |
1 |
10 |
| Total(%) |
|
40 |
| Contribution of In-term Studies to Overall Grade(%) |
|
40 |
| Contribution of Final Examination to Overall Grade(%) |
|
60 |
| Total(%) |
|
100 |
|
| ECTS Allocated Based on Student Workload |
| Activities |
Quantity |
Duration (Hour) |
Total Workload (Hour) |
| Midterm exam |
1 |
1 |
1 |
| Preparation for Quiz |
0 |
0 |
0 |
| Individual or group work |
14 |
5 |
70 |
| Preparation for Final exam |
1 |
20 |
20 |
| Course hours |
15 |
3 |
45 |
| Preparation for Midterm exam |
1 |
20 |
20 |
| Laboratory (including preparation) |
0 |
0 |
0 |
| Final exam |
1 |
1 |
1 |
| Homework |
1 |
3 |
3 |
| Total Work Load | 160 |
| Total Work Load / 30 (h) | 5.33 |
| ECTS Credit of the Course | 5 |
|
| Language of Instruction | Turkish |
|---|
| Work Placement(s) | No |
|---|
